Hungarian Bean Goulash Recipes

VEGETARIAN GOULASH AKA AUTHENTIC HUNGARIAN BEAN GOULASH

Steps:

• Peel and chop the onion and garlic. Wash and chop potatoes. Wash, peel and slice carrots and parsnip.
• Heat your stockpot to medium heat and add oil. Cook the chopped onion for 1-2 minutes.
• Add the sliced carrots and parsnip. Stir and cook for 5-6 minutes.
• Add chopped garlic and the seasoning (salt, pepper, parsley, and caraway seeds) and cook for another 2-3 minutes.
• Add the sweet paprika powder and the tomato or goulash paste, and stir until combined.
• Pour the vegetable broth and cook the soup for approx. 5 minutes.
• Add the diced potatoes and cook for another 5 minutes.
• Finally, add the cooked or canned beans and cook for another 5 minutes.

MIXED BEAN GOULASH

Steps:

• Heat the oil in a large saucepan, then fry the onion for 5 mins until beginning to soften. Add the paprika and cook for a further min, then stir in the tomatoes and 1⁄2 a can of water. Simmer gently for 10 mins until thickened and glossy.
• Tip in the mixed beans and continue to cook for a further 2 mins to just heat through the beans. Spoon into warm bowls and serve with soured cream and toasted ciabatta slices, drizzled with olive oil.

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
• Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.

HUNGARIAN GOULASH

Steps:

• Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker., Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.

HUNGARIAN GOULASH I

Steps:

• Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
• In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

REAL HUNGARIAN GOULASH (NO TOMATO PASTE HERE)

Steps:

• Melt lard in a large pot over medium heat. Cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes.
• Stir beef and paprika into onions. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add 1 cup water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. Season with salt and pepper to taste.

HUNGARIAN MIXED BEAN GOULASH

Steps:

• Heat oil in a large saucepan over medium heat. Add onions and bell pepper.
• Cook, stirring frequently, 5 minutes.
• Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking. Add remaining ingredients, except yogurt. Mix well.
• Bring mixture to a boil, the reduce heat to medium-low, cover, and simmer 45 minutes or until potatoes are tender. Stir several times while cooking.
• Serve over noodles or rice and top each serving with 2 tablespoonfuls of yogurt.

HUNGARIAN BEAN GOULASH RECIPE

Steps:

• The Houngarian bean goulash recipe (Bean Gulyas) is just as famous in our little country as the potato goulash. You have to change basically 2 ingredients only.
• Chop 1 large onion finely, mince 4 cloves garlic and then dice in tiny pieces the bell pepper. As you finish chopping the onions, in a pre-heated large, deep pot you can add oil and the onions right away.
• Chop the meat into small pieces, as well as the sausage should be sliced. If you've got smoked sausage with paprika, that's always the best!
• After you added the onions and you were sauteeing it for at least 2-3 minutes, you can add the meat too and turn the heat to medium. Cook it until each side gets white.
• As you finish chopping the 2nd, 3rd, and so on ingredient, you can add them one after the other and sautee them on low-to-medium heat.
• After the onion, garlic and bell pepper, you'll have to chop the tomato and two medium carrots, then put them all in the pot and sautee them.
• One the vegetables start getting ready, add 1 tsp of salt and pepper, 3-4 bay leaves, a tbsp of paprika, and mix them all together. At this point, if you used dried smoked sausage, you can add that too.
• Pour water or broth and water on it as much to completely cover the ingredients and have above at least 5 cm of liquid. Bring to boil.
• Right after, turn down the heat to low and cook another 30-40 minutes. You can also put a lad on it if you want to speed up the process.
• After 30-40 minutes, if the beef is cooked properly, you can add more water/broth to make sure that it's actually like a soup, and add the beans too.
• Cook it for about 10-15 minutes more with the beans, then taste and season it more if needed. Ready to serve!

HUNGARIAN BEEF-NOODLE GOULASH

Steps:

• Roll beef cubes in flour.
• Heat oil in dutch oven and brown beef on all sides.
• Add onions, paprika, salt, pepper, and beef broth.
• Cover and cook over low heat for 1/ 1/2 hours or until tender.